Rib recipe in the oven? And difference between large pork back and baby back?

Remove the membrane on the the underside of the ribs and use your favorite dry rub to liberally season both sides of the rack. Seal in heavy duty aluminum foil and refrigerate for at least two hours (eight hours is preferable and there is no damage in letting it sit for a day).

Set your oven to 225 degrees and cook in sealed foil for 3 1/2 hours for baby backs and up to 4 1/2 for St. Louis style ribs. Let ribs rest for at least 15 minutes and get your broiler going.

If using a wet sauce, spread lightly on underside of ribs and run under broiler for 5 minutes. Repeat on top side of ribs. Let ribs sit for 10 minutes before serving.